These cupcakes are so good I requested them instead of birthday cake for my 8th birthday. I have a picture of myself, long hair in pigtail braids sitting on the steps of our house in North Bend with a cake plate toppled high with black bottom cupcakes.
The cream cheese topping made with sugar, 1 egg, a block of cream cheese, and a mess of chocolate chips sinks into the chocolate batter so that when you take a bite you are met with a mouthful of chocolate cream cheese surprise. I switched up the original recipe from my mom by substituting a half cup of strongly brewed hot coffee and half a cup of milk for the 1 cup of water. I also added a teaspoon of espresso powder for a sophisticated twist.
Black Bottom Cupcakes
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 heaping teaspoon salt
- 1/4 cup cocoa
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup hot freshly brewed coffee
- 1 teaspoon espresso powder
- 1/2 cup milk
- 8 ounces room temperature cream cheese
- 1 egg
- 1/2 cup sugar
- pinch of salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Combine hot coffee, espresso powder, and cocoa powder.
- In a separate bowl combine sugars and oil.
- Add the coffee and cocoa to the oil and sugars. Stir until smooth and add vanilla.
- Add in dry ingredients (flour, salt, baking soda) and give it a quick stir.
- Add milk and stir mixture until just combined.
- Make the cream cheese layer: beat cream cheese, sugar, and egg until well combined. Stir in chocolate chips.
- Spoon chocolate cupcake batter into cupcake tin lined with cupcake papers. Spoon on about a tablespoon and a half of the cream cheese mixture. Bake for 20 minutes.